My parents immigrated to the US from Germany in 1953, a year and a half before I was born so German food and culture were always a very large part of my growing up. Our neighborhood, Ridgewood, NY, located right on the border between Queens and Brooklyn, was heavily populated by German speaking immigrants. We thus had a good number of stores in the neighborhood that were run by other German immigrants and catered to the local German tastes. There were at least three German butcher shops, wurst (sausage) being an integral part of German cuisine - over 1500 varieties, I read once - at least 2 or three German bakers and more than a few delicatessens. One of the dishes my mom made was
Bratwürst, Sauerkraut und Kartoffel (Sauerkraut, sausage and potatoes). The sauerkraut was not just unceremoniously dumped from the jar into a pot for heating, not by a long shot. She had a specific way of cooking it that made it taste so much better. I use her recipe and have added a thing or two as the years have gone by.
First of all, I use Bavarian style sauerkraut. You can tell it's Bavarian if it has caraway seed in it. I buy it in a jar, I think it's 15 oz. I put it in a saucepan and add 1 jar full of water. Some people who don't like it to be too sour may rinse it a bit in a strainer (but not too much!) before placing it the pan but I like it the way it comes out of the jar. I then add one container's worth of water to the pot.
I start that up on medium heat and while it comes to a boil I roughly grate a medium to large sized carrot and toss that in. If there's some in the house I often use a medium carrot and add about 3/4 cup chopped sweet (like a Vidalia or Mayan sweet) onion too. Once it comes to a boil I reduce it to a simmer and go to peel the potatoes.
I use regular white potatoes. I peel, cut into halve or quarters and boil them in salt water. That's all that needs to be done with them. One small, or a half of a larger potatoe is reserved. I grate it using the next to last smallest side of my 4 sided grater. The finely grated potatoe is added to the sauerkraut to cut the sourness and to slightly thicken the water it's cooking in. A little more simmering, a pinch of sugar to balance the sourness and maybe a bit of salt, both to taste, and it's ready for the next step.
While the kraut is simmering I start frying the bratwürst. In my old neighborhood we could get authentic German sausages in more than one place. Nowadays, the closest thing I can find to those bratwürst are locally known as Johnsonville Brats. I like to fry at least three to 5 of them over medium heat in a rather large pan. The pan needs to be large enough to hold the sausages as well as the sauerkraut. A braising pan would be ideal. I fry the sausages and might even pierce them in a couple places to let some of the fats run out. When they are well browned and thoroughly cooked, I push them to the side of the pan and dump the pot of sauerkraut in. After the noise and steam quiets I stir and deglaze the pan with the sauerkraut.
I serve the sauerkraut over the boiled potatoes, mashed by a fork on the plate, with a brat or two on the side. Beer is almost a requirement as an accompaniment.
I eat it by having a slice of sausage and a bit of the kraut and potato on my fork for each bite. The spicy/sour/sweet/creamy combination of flavors and textures combine to make a lovely sensation every time. I've given this recipe to a number of people and they all said they loved it. I hope you do too!
